Blueberry Cornbread Infused with Buttermilk
Deliciousness
What is it with cornbread that we just love so much? Could it be that it compliments so many of our staple foods or is it the fact that it is such a versatile food from and popular veggie? I think it may be because it taste so good. Well this recipe sure does taste good with all the fixings too!
Recipe
Preheat over to 350 degrees F
Grease a eight inch round pan
1 cup of cornbread
3/4 cup of sugar
2 teaspoons of kosher salt
1 1/2 cups all purpose flower
1 cup infused buttermilk or substitute (infused whole milk)
12 tablespoons of unsalted butter, melted and cooled
2 large eggs
2 cups of blueberries (fresh)
- In large bowl mix cornmeal, flour, baking powder, sugar and salt together.
- Melt butter and in a separate bowl mix butter, milk, and eggs together
- Stir liquid milk mixture into the flour mixture until combined. do not over stir
- Fold in your blueberries until everything is combined
- Pour batter in grease pan
- Bake 35-45 minutes or until golden top. use toothpick to check checking halfway if top is to brown cover with foil
Let stand in pan for 20 minutes before slicing or removing from the pan Enjoy
